Day 17 of the 30 Day COVID-19 Dinner Challenge: Kabobing

June 27, 2020 ~ Scallops are a favorite around here. The ones that come in the ButcherBox are large so we cut them in half to reduce cooking time.

Since we had already made scallops during the thirty-day dinner challenge Kate searched for a recipe that would take making scallops in a direction we have not pursued until now: Kabobing. She used the recipe “Best Grilled Shrimp and Scallop Kabobs”: 

The two ingredients missing from the recipe were cayenne pepper and shrimp. We did not have either in stock. Kate cut the recipe down to serve three people. On the skewers, she put slices of yellow squash, zucchini, and onions between the scallops. We had three kabobs each. She served the kabobs with basmati rice.

We did not have the timing down with cooking the skewers on the grill. We speculate that one reason is we cooked them on foil instead of directly on the grill. We took them off too soon and had pulled the food off the skewers before we realized the scallops and veggies needed more cooking. It was more of a collective “OH NO” kind of feel when we realized the scallops were not cooked through!

To address the undercooked food we finished cooking them in a frying pan for another ten minutes. It was perfect after that!

The total calories are approximately 344 per person.

Kate and I were fine with this as calories for dinner. It was not enough for Tom. The ALS has kicked into high gear lately burning up muscle. He needs to feed that burn calorically and still balance quantity in relation to the diabetes issues. The combination, ALS + Diabetes, does not get any easier. It sometimes feels like they are the road to crashing into one another.

With some tweaks this a total do again kind of meal for us!